نتایج جستجو برای: barbari bread
تعداد نتایج: 9646 فیلتر نتایج به سال:
Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...
Background Deoxynivalenol (DON) is one of the most common mycotoxins found in cereal grains. Objective The purpose of this survey was determination of difference between DON fungal toxin pollution level in raw wheat flour and bread. Methods: In this In the present analytical-cross-sectional study, to determine DON level, 44 subjects were random samplings of wheat, bread and flour (Lavash and ...
some of vitamins and minerals in wheat, which exist in brain, are wasted in milling and do not enter into the flour. whey is especially rich in lactose, minerals and calcium phosphate. this deficit in bread can be compensated by whey to some extend. also whey can effectively postpone the staling of bread and improve the physicochemical properties of the bread. an attempt was made investigate th...
background: today some bakeries for artificially production of bread in order to production process expedition and compensating defects that created by unnatural fermentation and as well as undesirable quality of flour. for cover superficial defects of bread use of harmful chemical material such as soda, that can cause health problems. the aim of this study is determination of soda and salt amo...
Introduction: Bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...
This study was intended to use the sourdough LAB containing specific starter cultures for Barbari bread production and reduction of its staling. For sourdough preparation, fresh microbial cells were collected by centrifugation from LAB cultures. Then 1.5% of flour (w/w) from these washed cells with the same amounts of wheat flour and tap water and 0.25% (w/w) active dry yeast extract, containin...
Background and Objectives: Nowadays, reducing sodium intake is one of the most important goals of global and national programs for decreasing of non-communicable diseases such as hypertension and cardiovascular disease and salt is the most important source of sodium intake in the diet. Bread has remained one of the staple food in many cultures and societies in different parts of the world. Desp...
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, ...
introduction: bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. this survey aimed to determine phytic acid content in different types of bread and dough consumed in yazd, iran. materials and methods: a descriptive, cross-sectional study was carried ou...
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